Description
Chile Relleno Soup is a comforting and creamy Mexican-inspired soup featuring roasted poblano peppers blended into a rich, cheesy broth. This flavorful soup combines sautéed onions, garlic, and a smooth roux base with cream cheese and cheddar or Monterey Jack cheese for a velvety texture. Perfect for cooler days, it can be garnished with cilantro, sour cream, tortilla chips, and lime wedges to enhance its smoky, spicy taste.
Ingredients
Scale
Main Ingredients
- 4 medium poblano peppers, roasted and chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup half & half or heavy cream
- 4 ounces cream cheese, softened
- 1 ½ cups shredded cheddar or Monterey Jack cheese
- 1 teaspoon ground cumin
- ¾ teaspoon salt (or to taste)
- ½ teaspoon black pepper
Optional Toppings
- Cilantro
- Sour cream
- Tortilla chips
- Lime wedges
Instructions
- Roast and Prepare Poblanos: Roast the poblano peppers under a broiler or over an open flame until charred on all sides. Place them in a bowl, cover, and steam for 10 minutes. Peel off the skins, remove seeds and stems, then chop the peppers finely.
- Sauté Aromatics: In a large pot, melt butter over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Stir in minced garlic and cook for an additional 30 seconds to release its aroma.
- Make Roux and Add Broth: Sprinkle the flour over the onion and garlic mixture, stirring continuously to form a roux. Cook for 1–2 minutes to eliminate the raw flour taste. Slowly whisk in the chicken or vegetable broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
- Add Poblano and Season: Stir in the chopped poblano peppers, ground cumin, salt, and black pepper. Let the soup simmer gently for 10–15 minutes to allow the flavors to meld together.
- Blend Soup: For a smoother texture, blend some or all of the soup using an immersion blender directly in the pot, or carefully transfer batches to a blender and puree until smooth.
- Add Cream and Cheese: Reduce the heat to low and stir in the softened cream cheese until completely melted and incorporated. Pour in the half & half or heavy cream and then add the shredded cheddar or Monterey Jack cheese. Stir until melted and the soup is creamy.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with optional toppings like cilantro, sour cream, tortilla chips, and lime wedges for added flavor and texture.
Notes
- Roasting the poblanos adds a smoky depth to the soup; don’t skip this step.
- You can adjust the heat by using more or fewer peppers or adding a dash of cayenne pepper.
- If you prefer a chunkier soup, blend only half and leave the rest as is.
- Use vegetable broth to make this recipe vegetarian.
- For a dairy-free version, substitute cream cheese and heavy cream with plant-based alternatives.
